Hyderabadi Mutton Pasinde
MUTTON PASINDE
Ingredients for gravy:
Butter-2tsp
Oil-1/4th cup
Ginger garlic paste-1/2 to 3/4 tsp
Turmeric powder-1/2 tsp
Red chili powder-1/2tsp
Roasted coriander powder-1tsp
Roasted cumin powder-1/2tsp
Garam masala powder-3/4 tsp
Salt as per taste
Dry coconut (grated)-1/2cup
Poppy seeds-2tbsp
Cashewnuts-6-8
Green chilies-6
Cilantro-1 cup
Fresh Mint-1 cup
Onion (sliced)-2 medium sized
Ingredients for marination:
1/2 kg mutton
Ginger garlic paste- 1 & 1/2 tsp
Red chili powder-1tsp
Turmeric powder-1/2tsp
Salt as per taste
Ingredients for gravy(Khada Masala):
Caraway seeds(shazeera)-1/2 - 1/3 tsp
Cinnamon- 2 small sticks
Cloves- 4
Cardamom-4
Method
Wash the mutton with clean water for 3 times. Drain the water completely. Take the mutton in a mixing bowl to it add ginger garlic paste, red chili powder, turmeric powder, and salt and mix all the ingredients with mutton and keep it aside. Marinate it for at least 1/2 an hour.
Now roast coconut, poppy seeds and cashews and make a paste along with half of the green chilies, cilantro and mint leaves and keep aside. Heat a pan on medium flame add oil, when oil is heated add thinly sliced onion and fry till golden brown and keep aside. In a wok add butter and 4-5tbsp of oil on medium heat, when heated add all the khada masala to it and fry for few seconds then add 1/2 tsp ginger garlic paste and fry till the ginger garlic paste changes its color. Now add previously prepared paste to it and mix it properly cover and cook for few minutes until oil is seen on the surface. Now add red chili powder, turmeric powder, coriander powder, cumin powder and garam masala powder and mix properly with the gravy, add little water mix cover and cook till oil is seen on surface. Now add the marinated mutton mix it well with the gravy and cover and cook for 3-4 minutes. Now add 1 cup of water mix cover and cook, when mutton is cooked 50% add remaining green chilies, mint, and cilantro and cook till the mutton is tender. Check in between and add another cup of water if the mutton is not cooked. Once the mutton is tender enough and the gravy is thick as you need it lower the heat and leave for dum for 2-3 minutes and off the flame.
Hyderabadi style mutton pasainde is ready. Enjoy it with roti, naan, rice.
Ingredients for gravy:
Butter-2tsp
Oil-1/4th cup
Ginger garlic paste-1/2 to 3/4 tsp
Turmeric powder-1/2 tsp
Red chili powder-1/2tsp
Roasted coriander powder-1tsp
Roasted cumin powder-1/2tsp
Garam masala powder-3/4 tsp
Salt as per taste
Dry coconut (grated)-1/2cup
Poppy seeds-2tbsp
Cashewnuts-6-8
Green chilies-6
Cilantro-1 cup
Fresh Mint-1 cup
Onion (sliced)-2 medium sized
Ingredients for marination:
1/2 kg mutton
Ginger garlic paste- 1 & 1/2 tsp
Red chili powder-1tsp
Turmeric powder-1/2tsp
Salt as per taste
Ingredients for gravy(Khada Masala):
Caraway seeds(shazeera)-1/2 - 1/3 tsp
Cinnamon- 2 small sticks
Cloves- 4
Cardamom-4
Method
Wash the mutton with clean water for 3 times. Drain the water completely. Take the mutton in a mixing bowl to it add ginger garlic paste, red chili powder, turmeric powder, and salt and mix all the ingredients with mutton and keep it aside. Marinate it for at least 1/2 an hour.
Now roast coconut, poppy seeds and cashews and make a paste along with half of the green chilies, cilantro and mint leaves and keep aside. Heat a pan on medium flame add oil, when oil is heated add thinly sliced onion and fry till golden brown and keep aside. In a wok add butter and 4-5tbsp of oil on medium heat, when heated add all the khada masala to it and fry for few seconds then add 1/2 tsp ginger garlic paste and fry till the ginger garlic paste changes its color. Now add previously prepared paste to it and mix it properly cover and cook for few minutes until oil is seen on the surface. Now add red chili powder, turmeric powder, coriander powder, cumin powder and garam masala powder and mix properly with the gravy, add little water mix cover and cook till oil is seen on surface. Now add the marinated mutton mix it well with the gravy and cover and cook for 3-4 minutes. Now add 1 cup of water mix cover and cook, when mutton is cooked 50% add remaining green chilies, mint, and cilantro and cook till the mutton is tender. Check in between and add another cup of water if the mutton is not cooked. Once the mutton is tender enough and the gravy is thick as you need it lower the heat and leave for dum for 2-3 minutes and off the flame.
Hyderabadi style mutton pasainde is ready. Enjoy it with roti, naan, rice.